That is a good one! I could have done a better job, but didn't want to take too much time on that pizza. I made plenty of those paper mache things when I was a kid. The plaster gauze made it a lot easier.

Are the clear storage boxes from the Container Store made with food safe plastic? That would be a concern I would have working in a commercial environment. I know the plastic bags I use to store my dough balls at market have to be food safe plastic bags.

Are the clear storage boxes from the Container Store made with food safe plastic? That would be a concern I would have working in a commercial environment. I know the plastic bags I use to store my dough balls at market have to be food safe plastic bags.

Norma

Actually, the Dough Doctor raised the issue on my original thread - and gave me info that I did not know. The boxes are "soft plastic," which the Doc says is required, but one would need to ask the Container Store if the plastic is food grade. I'll try emailing them and see what response I get and post the response here if I get it. But for now, I would assume that if some kind of official grading is required, that the Container Store would not even apply for one for boxes intended for shoes.

So I guess that leaves the commercial sector out, but I still think they're great for home use. I would also guess, since you've already got an operating business, that you've already got your proofing boxes, aluminum bowls or whatever you use.

Actually, the Dough Doctor raised the issue on my original thread - and gave me info that I did not know. The boxes are "soft plastic," which the Doc says is required, but one would need to ask the Container Store if the plastic is food grade. I'll try emailing them and see what response I get and post the response here if I get it. But for now, I would assume that if some kind of official grading is required, that the Container Store would not even apply for one for boxes intended for shoes.

So I guess that leaves the commercial sector out, but I still think they're great for home use. I would also guess, since you've already got an operating business, that you've already got your proofing boxes, aluminum bowls or whatever you use.

Gene

Gene,

Good to hear that Tom Lehmann said those boxes you got are okay for home use.

I donít use regular proofing boxes because they take up too much room in my refrigerated equipment. Tom Lehmann helped me solve that problem by telling me to use food safe plastic bags when I was first starting to make dough at market.

I took Gusís Detroit style pizza and his steel pan to market today. I guess he was happy with the Detroit style pizza, but really donít know. I put Gus on my scale to see how heavy he was, but he was way to heavy for my scale. The scale said HELP in the digital readout.

On another note when I was at market today I talked to someone that told me the one big stand in the main market building is now empty and they are going to renovate it with insulation and generally clean it up before they rent it out again. It was a TV, parts and many other things stand for as long as I can remember. I asked the person if the market has any vendor in mind for that stand. He said he didnít know, so I went right up to the main office. The market manager isnít in on Fridays, but I talked to the woman that works in the office. I asked her if they had any vendors in mind for that stand. She said there was a list of vendors that might want that stand. I sure put my name on the list while I was there because I would love to be able to move into the main market building. Right outside of that stand is a big picnic area and many other outside food vendors that do very well. I know that part of the market is very busy, because that is the part of market where our other stand was. I have talked to the market manager many times about moving if a space becomes available, but knew nothing about this stand becoming available until today. I guess I will have to wait and try to talk to the market manager this coming Monday and see where it goes from there.

Norma,Good luck on Monday with the market manager. I hope you get the new location, if anyone deserves it I think it should go to you.Gus looks extra happy now it seems since he has your homemade pizza sitting on his tray. I think the scale/size of the pizza in a pan is perfect for Gus...you did a faaantastic job on that beauty!

Norma,Good luck on Monday with the market manager. I hope you get the new location, if anyone deserves it I think it should go to you.Gus looks extra happy now it seems since he has your homemade pizza sitting on his tray. I think the scale/size of the pizza in a pan is perfect for Gus...you did a faaantastic job on that beauty!

Bob,

Thanks for the good luck about the bigger stand. I sure could use more space and also would like to be in the main market building. I wonít get my hopes up too high until I see what happens.

Thanks also for saying you think Gus looks happy since he has a homemade pizza sitting on his tray.

I wanted to try a Buddyís clone dough and pizza with 75% hydration (keeping the rest of the percentages I was using the same over the weekend at home), but didnít find to do that because I am trying to get some painting done at home. I mixed a dough this morning with 75% hydration using my Kitchen Aid mixer. I used speeds 1, 2 and 4, then left the dough rest for 15 minutes, then mixed again on speeds 5, 7 and 8. I know that this is a small amount of dough to mix, but when mixed on high speeds it can be seen how the flat beater want to throw the dough off of the flat beater. I donít know if this makes the dough stronger or not, but it seems to. The dough didnít stick to my fingers. Intensive mixing on high speeds does seem to work for me in making the dough less sticky too. No stretch or folds were needed before balling.

The final dough temperature after the rest period and mixing again was 75.0 degrees F. The poppy seeds were placed on the dough ball so I can see how much it ferments until tomorrow.

I also am going to make at least 3 dough balls at market today and put them into plastic bags to see how that works out.

I mixed the Buddyís clone dough about the same at market today as last week with a rest period. The dough is very manageable after double mixing and wasnít sticky. The dough is soft. I did put 3 dough balls in plastic bags to see if they are okay tomorrow, so maybe I would be able to cold ferment some dough balls in plastic bags to save space if I start selling more Detroit style pizzas.

I also went and talked to the market manager today and he told me the big stand is going to be divided into two stands of varying sizes. He gave me a form to fill out for a proposal for use of vacant retail space. The form asked what size stand space is requested, type of request (for a new stand, additional location or transfer to a new location). It also asks the size of stand requested. There is a big space to fill out for the description of use. I told the market manager if I would be approved for a bigger stand at a new location I might want to sell another product or two. I did mention Billís New England style hot dogs to sell and said I would make the rolls in my deck oven. The market manager never heard of New England hot dogs, which I didnít either until Bill posted about them. I donít know if anyone has any ideas of something else for me to sell at a bigger stand if I would get the bigger stand that wouldnít take a lot of extra work. The form also asks how many years you have been at market. A decision probably wonít be made until some time in March who will get the vacant stands. There will have to be a board meeting to decide that.

I wanted to try a Buddyís clone dough and pizza with 75% hydration (keeping the rest of the percentages I was using the same over the weekend at home), but didnít find to do that because I am trying to get some painting done at home. I mixed a dough this morning with 75% hydration using my Kitchen Aid mixer. I used speeds 1, 2 and 4, then left the dough rest for 15 minutes, then mixed again on speeds 5, 7 and 8. I know that this is a small amount of dough to mix, but when mixed on high speeds it can be seen how the flat beater want to throw the dough off of the flat beater. I donít know if this makes the dough stronger or not, but it seems to. The dough didnít stick to my fingers. Intensive mixing on high speeds does seem to work for me in making the dough less sticky too. No stretch or folds were needed before balling.

The final dough temperature after the rest period and mixing again was 75.0 degrees F. The poppy seeds were placed on the dough ball so I can see how much it ferments until tomorrow.

I also am going to make at least 3 dough balls at market today and put them into plastic bags to see how that works out.

Formulation I used below if anyone is interested.

Norma

The recipe at the bottom of your pic is too blurry to read. Would it be too much trouble to type out the ingredients/percentages or take another, clearer, photo?

Now, I just need to get the cheese not to stick to the side of the pan. No matter how I season it, it still happens. I think you said that you bought the pre-seasoned pans from Detroit Style Pizza Co. So they work fine, out of the box?

Now, I just need to get the cheese not to stick to the side of the pan. No matter how I season it, it still happens. I think you said that you bought the pre-seasoned pans from Detroit Style Pizza Co. So they work fine, out of the box?

Gene

Gene,

I donít think I will continue to use the formulation with 75% hydration, but will see how it works out today. Right now the formulation with 71.023% hydration seems to work well for me.

Yes, I did purchase most of my steel pans from the Detroit Style Pizza Co. I did season them more before I tried to use them and do season them at the end of the night at market. I donít know how the steel pans will work right out of the box, but the instructions do say to season more. Some of my steel pans are flaking some at different spots, even though I have tried to take care of them and do use a thin metal spatula if any cheese might be stuck to the sides of the steel pans. If you look at Slices MPM this week you can also see where SonnyC79 commented that his steel pans also flake some after repeated uses. http://slice.seriouseats.com/archives/2013/02/20130211-my-pie-monday.html?ref=title Sonny does give his recipe and methods on that MPM thread also. Sonny said much of it was from the Buddyís thread. I couldnít get Sonnyís Sendspace instructions to download right, so I couldnít see the steps and photos he shared.

For anyone that is interested a few weeks ago I sent Shawn Randazzo an email since he appears to be trying to spread the word about Detroit style pizzas. I wrote in the email that I had purchased some of Detroit Style Pizza Co. steel pans and I was making Detroit style pizzas at market here in Pa. and attached a few photos of my Detroit style pizzas. I really didnít expect to receive a return email from Shawn Randazzo, but did receive one yesterday. This is what Shawn replied.

Hi Norma,

This is awesome. Your pizzas look wonderful! Keep up the great baking and you are doing a great job about spreading the word about this wonderful style of pizza. Very nice blog

Thank you for sending me the email,

Shawn Randazzo - PresidentDetroit Style Pizza Co.

I thought after receiving the reply from Shawn I would try to ask him if he knows if much salt, or any salt is used in Detroit style pizza doughs and other questions. I highly doubt if I will get a reply when asking that question, but what harm is done in asking. I said I did have a real Detroit style pizza, but didnít say where I had it from in the email. I said I had made many doughs and the crumb, or crust tasted bland to me and sure didnít taste like any salt was added to the dough.

Also an update on that Buddyís never answered me on facebook. Buddyís has posted other things since then on facebook.

For anyone that is interested I was surprised that I received a reply from Shawn Randazzo today. This is what Shawn said.

Hello Norma,

Thank you very much!

I know we use salt in our dough and sugar. There are a couple places I know that donít use sugar, but not sure on the salt. I do know what you are saying though. There are a couple that are very bland like Sheilds and Cloverleaf, but not sure if they use salt or not in their recipe.

I wish you the best of luck and hope the style takes off in your town as well. It has been doing great in other parts of the country. Keep up the great baking, your pies do look really good. Maybe I can visit if I am ever in the area.

Best Regards,Shawn Randazzo - PresidentDetroit Style Pizza Co.

I would feel honored if Shawn ever visited my small pizza stand and really would like to know what he thinks of my Detroit style pizzas after tasting them.

The Buddyís clone dough with 75% hydration when baked into a pizza worked out very well today. The picture of the dough ball with the poppy seed spacings was taken at about 3:41 PM. At 3:42 PM the dough was spread out in the steel pan and then went to the Hatco Unit for tempering at 3:44 PM. At 4:30 PM I thought the dough had tempered enough and then dressed the dough with pepperoni, cheese and then sauce. Steve and I thought the crumb was more tender than when using my other hydration. The first picture of the dough in the steel pan was taken before tempering and the second picture of the dough in the steel pan was taken after tempering.